Purple Pala Romana | Bengingi

Ingredients

• For the pala:
• 370 gr bread flour
• 295 gr water (80% hydration)
• 93 gr active sourdough starter (25% levain)
• 1 gr dry yeast
• 4 gr purple sweet potato powder
• 8 gr salt
• 12 gr extra virgin olive oil
• For the toppings
• 2 white onions, thinly sliced
• 2 red onions, thinly sliced
• 2 shallots, thinly sliced
• 2 bunches of spring onions, thinly sliced
• 2 tbsp sumac
• 2 tbsp extra virgin olive oil
• 2 tsp salt
• 1 lemon, zest and juice
• 1 bunch of fresh oregano, leaves
• Feta